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alligator snapping turtle

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whats the best way to cook alligator snapping turtle? got about 60 lbs don't want to ruin it!!!
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Re: alligator snapping turtle
I skin mine out as I take the meat out of the shell. I do it that way only because I clean turtles by myself.

Keep the skin, it's great too.

-Season meat and skin
-Brown the heck out of it in a little grease.
-Remove meat and sauté onions, ro-tel, bell
peppers, etc.
-Put meat back in and add 1 tbs of worsheshire
(sp?)sauce and 1 tbs of roux.
-Add water, cover and cook until tender.

Depending on amount of gravy needed you can add more roux or flour and/or tomato sauce.
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Re: alligator snapping turtle
no way beast, that stuff is no good, you just need to let me come pick that up and properly dispose of it for you
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Re: alligator snapping turtle
John Folse's recipe. I have made it before, and it's good. I prefer to coarsly grind the meat rather than chop it, but if you take your time chopping it will be fine. This stuff is so good, I'll make it with ground meat sometimes, Turtle soup is the food of Kings. Prep time: 2 Hours: Serves: 12

Ingredients:
3 pounds cleaned snapping turtle
2 onions, quartered
1 stick celery, chopped
4 cloves garlic
1 bay leaf
2 gallons beef stock
1 cup vegetable oil
1 1/2 cups flour
4 cups diced onions
2 cups diced celery
1 cup diced bell pepper
1/4 cup minced garlic
1/2 cup tomato sauce
4 quarts reserved beef stock
2 whole bay leaves
1/2 tsp thyme
1/2 tsp allspice
Pinch of nutmeg
Pinch of mace
Pinch of cloves
1 tablespoon lemon juice
1/4 cup Heinz Chow Chow
1/2 cup Madeira wine
3 grated boiled eggs
Salt and cracked black pepper to taste

Method:
In a 3-gallon stock pot, combine turtle with beef stock or water, quarter onions, celery, garlic and bay leaf. Bring to a rolling boil and reduce to simmer. Cook until turtle is falling apart, 1 - 1 1/2 hours. Strain and reserve 1 gallon of stock. Discard vegetables and coarsely chopped turtle meat.
In a two-gallon stock pot, heat oil over medium high heat. Add flour and using a wire whisk, stir constantly until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again. Add onions, celery, bell peppers, and garlic. Sauté three to five minutes or until vegetables are wilted. Add tomato sauce blending well into the roux mixture. Add beef stock, one ladle at a time, stirring constantly until soup-like consistency is achieved. Additional stock may be needed during cooking to maintain consistency. Add turtle, bay leaf and season to taste with thyme, allspice, nutmeg, mace, and cloves. Add lemon juice and Chow Chow, bring to a low boil, reduce to simmer and cook approximately one to one and a half hours or until soup has developed its great flavor. Season to taste using salt and pepper. When ready to serve garnish with a tablespoon of Madeira wine and a tablespoon grated boiled eggs per serving.

HINT: This soup may be made with equal success using alligator, ox tail or any other soup meat. The use of grated eggs in this recipe is a carryover from when
we used the fresh turtle eggs in the dish.
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